I'll give a crack at these:
1. As long as you can stand, well, at least untill it's clear, if you used fresh pressed cider, then that might take a long time, especally if you let the cider wild ferment, pectic enzyme is advised.
2. Nope, not necessary. Once it's all cleared (which you should do before you bottle anyway) there shouldn't be much yeast floating about anyway, and any amount that is there won't hurt anything.
3. basement is perfect, as long as it doesn't get above 80 or so, or below freezing it should be fine.
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn